• 250 g bulgur and quinoa
  • 100 g baby plum tomatoes – 100 g feta cheese
  • 30 g taggiasca olives
  • 1 diced carrot
  • 1 diced courgette
  • salt, pepper, oregano and extra-virgin olive oil to taste
15 minutes
2 people
Bulgur and quinoa à la grecque

Cut the tomatoes, olives and feta into small pieces. Add salt, pepper, oregano and a drizzle of oil and leave to marinate.



Meanwhile, brown the carrot and courgette for 5 minutes in a pan with a drizzle of oil, salt and pepper. Add the bulgur and quinoa and marinaded ingredients to the vegetables. Sauté for 1 minute and serve with oregano to taste. Can’t you just smell it?

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